Marzipan, orange, and a trio of nuts form the filling of these prune-and-chocolate lollipops. For coating the lollipops, source couverture chocolate, which has a higher percentage of cocoa butter and is ideal for tempering and dipping. 124 kcal (519 kJ); protein 2.4 g; fat 8.4 g; carbohydrates 9.6 g
100 g / 3 1/2 oz marzipan paste, grated if overly firm
50 g / scant 1/2 cup almond flour
40-50 g / 1/3 cup finely chopped walnuts
25 g chopped green pistachios
15 g / 1 tablespoon orange liqueur or 5 g / 1 teaspoon orange extract with 1 tablespoon water
Zest of 1 orange
24 Pitted Prunes
200-300 g / 7-11 oz dark or milk couverture chocolate, coarsely chopped
24 lollipop sticks
1-2 tall jars filled with sugar (for setting the lollipops after they are dipped)
To make the filling, knead together the marzipan, almonds, half of the walnuts, half of the pistachios, orange liqueur and half of the zest in a mixing bowl. Divide into 24 portions (8 g each) and form into balls.
With your fingers, carefully pry the prunes open a little in the middle. Press the balls into the hollow of each prune so that about half of each ball is enclosed in the prune. Place the balls on a plate with the filling side facing up.
Melt about 40 g [1 3/4 oz] of the chocolate. Dip the tips of the sticks one at a time in the chocolate and then insert into the filling side of the prunes so that the sticks stand upright. Allow to stand for about 30 minutes until the sticks are firmly anchored in the balls.
Melt the remaining chocolate. Coat the prunes one at a time in melted chocolate and insert them, stick-side down, into a tall jar filled with sugar so the chocolate can set without touching anything. As soon as the chocolate starts to set (about 7 minutes), sprinkle the lollipops with the remaining nuts. Garnish with the remaining orange zest. Allow to set completely before serving.